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Entrepreneur Q2 M18
Entrepreneur Q2 M18
EXECUTIVE SUMMARY
In the Philippines, Lechon business are often located far from the big cities. Other
businesses in our industry sells medium rate sales for it is located in an area where
people have the capabilities to do it at the backyard of their homes with the right
materials and ingredients. Mel's Lechon is currently located in the City and is making
a High-Rate Sales because with the fast changing of the environment and advancing
of technologies, people rely on this for it is fast. Not unlike in the provinces if you
want to make Lechon you need to be patient and knowledgeable about the step by
step procedure in doing so. Almost 90% of the Filipinos in cities enjoy eating lechon
but is lazy enough to make one. Placing a Lechon Business in this area will make a
high profit for the owners.
• Logo:
• Address: 1432 AP Reyes Street, Barangay Carmona, Makati
City
• Mission: To deliver best quality service for the customers to earn their
trust and loyalty and to grow the business by developing and marketing
pork dishes that are in the best quality. To enable and inspire the
customers to experience the best service and quality products of the
delicacies. That’s what we call success.
• Vision: Offering a fresh and delicious pork dishes to our dear
customer along with the best experience taste of our delicacies and
services.
D. ORGANIZATIONAL CHART
Owner 1 Owner 2
Manager
E. OWNERSHIP: Partnership
F. CAPITALIZATION:
Our delicacies will be sold at affordable prices and we make sure that our
products are fresh and quality. We will ensure too the customer satisfaction
and manage their trust. These are the price of our delicacies:
III. PRODUCT PLAN
A. PURPOSE OF THE PRODUCT
To serve a unique taste in the customer. Affordable in budget with great
satisfaction and to become big and well known lechon.
Mel’s Lechon products are classic flavored lechon but we added seafood
placed inside of the lechon for the twist. It gives the customer the flavor of
lechon and as well of the sea in one serve, it also gives them the feeling of
they are at their provincial homes relaxing and unwinding with all the
stress and problems they are facing.
• Package of Products
We tend to box the Lechon to pick up and deliver it in the best quality and
it does not get dust in it while in deliver.
• Raw Materials
• Processing
• End of Product
• Raw Materials
• Processing
• End of Product
• Raw Materials
• Processing
• End of Product
D. DISTRIBUTION LOGISTICS
To begin, Mel’s Lechon will operate two delivery motorcycles for all
deliveries between scheduled delivery days. Deliveries will be made
Monday to Sunday. We will service all our customer with deliveries who
don’t want a pick up’s. As the number of customer increase, the need for
additional delivery motorcycle will continue to be evaluated. With each
additional delivery, routes will be restructured to maintain maximum
efficiency.
C. PRICING POLICY
This is our product costing on how we compute our delicacies in affordable
prices:
• Classic Lechon Piglet
• Lechon Belly
RECIPE NAME: Lechon Baboy with stuffed TOTAL FOOD COST: 6,606.75
Seafoods
BASIC YIELD: 1 COST PER SERVING: 7,267.425
MARK UP: 30% SELLING PRICE: 9,448
D. SALES PROJECTION
• Classic Lechon Piglet
• Lechon Belly
Recipe cost/unit 1,015 Production Cost Per
Unit
Packaging 82.5 Rent 15,000
Total food cost 1,097.5 Light and Water 6,050
30% Mark up 329.25 Gas 1200
Production cost 101.13 Depreciation Per 1,579.72
Month
Selling Price per unit 1610.38 Total 24,270.12
V. FINANCIAL PLAN
A. STARTUP REQUIREMENT
• Lechon Belly
Recipe cost/unit 1,015 Production Cost Per
Unit
Packaging 82.5 Rent 15,000
Total food cost 1,097.5 Light and Water 6,050
30% Mark up 329.25 Gas 1200
Production cost 101.13 Depreciation Per 1,579.72
Month
Selling Price per unit 1610.38 Total 24,270.12